Abstract
In today's generation, the term “Nano” is a common term used in different aspects of day-to-day life. Nanotechnology has influenced artificial intelligence, water treatment, sensors, medicine, agriculture, food processing, and many other industries. Especially the growth and deeper understanding of nanotechnology and its role in the processing, storage, and delivery of food products has revolutionized the food and nutraceutical industry. Out of various advantageous outcomes, we have briefly elaborated the role of the lipid-based nanostructure, which can be formulated for application in the food sector in this book chapter. The use of co-components like proteins, carbohydrates, polymeric monomers, stabilizers, and their influence on different physical forms (films, particles, solution) will be discussed in this chapter. Also, the essential methodologies employed to formulate such nanolipid structures, possible applications, the role of emulsifier, and the prospect of this field has been discussed.
Published Version
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